Recipe - Enchilida Casserole

1 pound Ground beef
2 (up to)
3 tablespoon Cumin
Garlic powder; chili powder
1 cn (10.75oz) tomato soup
1 cn Water; less 1 inch; fill
with evaporated milk
1 cn (15oz) chili; no beans
1 pound Grated cheddar cheese
2 Bunches green onion; chopped
1 pack (8oz) frozen tortillas

Brown meat and spices. Combine soup, water and milk. In large casserole,
place layers of tortillas, sauce, cheese and onion. Repeat until all are
used. Bake at 350 to melt cheese. You may top with shredded lettuce and
chopped ripe olives before serving, or more onions for decoration.

MRS BOBBY WASHBURN (ELIZABETH)

MARVELL, AR

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.